Pumpkin Season

Written By Maia Rankine-Griffith

Seeds:

  • Save the seeds and roast them at 400 degrees F for 5 to 20 minutes, depending on the size and quantity of your seeds (smaller seeds cook quicker)

    • Rinse/clean the seeds then dry them with a towel

    • Bake with olive oil and any spices of your choosing

    • Use in trail mix, granola, salads, bowls, pesto, etc., or as a snack on their own

    • Seasoning ideas: turmeric and chile powder, Za'atar and lemon zest, Aleppo pepper and cumin, cinnamon and sugar, maple syrup and pumpkin pie spice, curry powder

Pumpkin Guts/Strings:

  • Make a pumpkin stock

    • Best used as a base for pumpkin soup

    • Put the pumpkin insides (including seeds if you want) in a big stock pot with any other veggies you have on hand

    •  Add a bay leaf or two, cover with water, and simmer for about an hour, stirring a few times

    • Finish by straining out the veggies

    • Use the stock right away, or freeze it

  • Purée the pulp

    • Add to risotto or rice

    • Add to oatmeal, along with warm spices and chopped apple

    • Add to baked goods

  • Make pumpkin juice

    • Pour boiling water over your pumpkin guts, mash the result, then strain

    • Next, add the juice of an apple, a bit of lemon juice, and ice

    • Alternatively, add apple cider, pear juice, and spices like nutmeg and cinnamon

Pumpkin Flesh/Exterior:

  • Turn your pumpkin into a planter

    • Fill the shell with planting mix and add flowers or another plant you like

    • When the pumpkin begins to break down, plant the whole thing in the ground, where the pumpkin will act as fertilizer

  • Compost the rest of your pumpkin, making sure to chop it up into smaller pieces first

  • Bury the pumpkin in your garden

    • Remove the seeds and cut up into smaller pieces

    • Do not leave your pumpkin to rot in your garden, this will attract pests

DO NOT: leave your pumpkin in the woods or any other green space, as it can make some animals sick.

Maia Rankine-Griffith